Cumin beef roasted eggplant auxiliary ingredients: a little bell pepper, salad oil hot and sour, a little chicken, a little salt, a little wine, a little baking soda, water
Cumin beef roasted eggplant practice:
1, beef Lin cut into slices of meat (cross-cutting cattle and sheep, vertical cut pork) , and then do the action of sizing: add a little tenderizing powder or baking soda, soy sauce, chicken essence, yellow wine and salt bar and then scratched, add a little water at the same time to continue the previous action, the purpose is to use the salt will be the moisture to let the meat eat in. When the meat starts to stick to your hands add a little cornstarch, here choose whether to add dry cornstarch or water cornstarch depending on how much water you added earlier. Finally sprinkle in a little cumin powder and mix well then add a little vegetable oil to seal and marinate for 30 minutes. (Sizing with cornstarch, thickening is raw flour, this point parents should pay attention to)
2, the eggplant cut into small pieces, into the microwave oven on high heat for 4 minutes. In the microwave oven to heat up a little so that out of the eggplant and then cooking will not be so absorbent eat more healthy
3, the pot add a proper amount of olive oil, then add the marinated beef slices smooth frying brown and fish out of the standby
4, the pot to leave a little bit of oil in the bottom, add eggplant and cumin hot sauce into the mix, add 2-3 tablespoons of water, cover and turn to medium heat simmer for 3 minutes. When the eggplant is thoroughly cooked through (to determine whether the eggplant is cooked through, see whether it has been completely put down, that is, the softness) add the beef slices and mix well, according to taste, drizzle a little soy sauce, and then mix in the green chili peppers and simmer for 1 minute before removing from the pan
.